Greek Yogurt Donuts
These Greek yogurt donuts are soft, fluffy donut holes made without yeast and ready in just 15 minutes. The simple batter comes together with Greek yogurt and a few pantry staples, then the donuts are fried until golden and dusted with powdered sugar. No kneading, rising, or shaping required.
December is the Hanukkah season for donuts, and we make plenty of them. But during the rest of the year, when my kids crave donuts. So, I make them these quick and easy instant donuts. Sometimes, I make the traditional Greek version dipped in honey. But these, dusted with powdered sugar and served with strawberry jam, are my kids’ absolute favorite.
Why you’ll love this recipe
- Ready in 15 minutes – Mix the batter while the oil heats and fry the donuts in small batches.
- No yeast or proofing – Baking powder gives these donuts their lift, so there’s no waiting for dough to rise.
- No shaping required – Simply scoop the soft batter directly into the hot oil.
- Soft and fluffy – Thick Greek yogurt keeps the inside tender while frying creates a golden exterior.
Ingredients and substitutes
- Greek yogurt – We use the Greek variety because it is thicker and has less whey compared to regular yogurt. If you use regular yogurt, you may need a little more flour for consistency. See my video for the right consistency.
- Sugar – These are, of course, sweet, but you can reduce the sugar by almost half if you want.
- Egg – I like using an egg because it adds a wonderfully rich texture to the dough. But you can also omit the egg and use additional yogurt.
- Vanilla – You can use vanilla extract, bean paste, or substitute some of the sugar for vanilla sugar.
Step-by-step: How to make Greek Yogurt Donut Holes
- Oil – In a saucepan or pot, heat the oil for deep-frying over medium-low heat until it reaches 325°F.
Pro tip – I like to use my cast-iron pot as it retains heat well, and I prefer to use my thermometer to ensure the oil is at the right temperature.
- Dry ingredients – Combine the flour with baking powder and salt. And set aside.
- Dough – In a bowl, combine the egg, yogurt, vanilla extract, sugar, and flour. Use a whisk to ensure no lumps.
Pro tip – Make sure the oil is heating while you prepare the donut batter, so you don’t have to wait for the oil to come to a temperature.
- Balls – Using two spoons or a cookie scoop, drop little balls of batter into the hot oil. If you’re not using a thermometer, dip a spoon in the oil; if bubbles form around the spoon, the oil is ready.
Pro tip – Dipping the cookie scoop initially in oil will prevent the batter from sticking to the scoop.
- Fry – Deep fry until golden. Use a perforated spoon to take them out on a paper hand towel to absorb the excess oil.
Pro tip – Depending on the size of the pot with oil, cook in small batches. Adding too much at once will lower the oil temperature and make the donuts soggy. - Dust – Cool for a few minutes. Then, dust with powdered sugar and serve along with your favorite jam.
Greek Yogurt Donuts
These Greek yogurt donuts are simple easy and ready in less than 20 minutes. Made with Greek yogurt and a few pantry staples these are dusted with powdered sugar and served with jam.
Video
Ingredients
- 2 cups (250 g) Flour
- 1½ tsp Baking powder
- ½ tsp Salt
- 1 cup (240 ml) Greek yogurt
- 1 large Egg
- ¼ cup (50 g) Sugar
- 1 tsp Vanilla extract
- ½ tsp Cinnamon powder
- ¼ tsp Nutmeg fresh grated
- 1 ltr (4 cups) Cooking oil for deep frying
- 2 tbsp Powdered sugar for dusting
- ½ cup Jam to fill
Method
- Oil – In a saucepan or pot, heat the oil for deep frying over medium-low heat until it reaches 325F.1 ltr Cooking oil
- Dry ingredients – combine the flour with baking powder and salt. Set aside2 cups Flour, 1½ tsp Baking powder, ½ tsp Salt, ½ tsp Cinnamon powder, ¼ tsp Nutmeg
- Dough – In a bowl combine the egg, yogurt, vanilla extract, sugar, and flour. Use a whisk to ensure no lumps.1 cup Greek yogurt, 1 large Egg, ¼ cup Sugar, 1 tsp Vanilla extract
- Balls – Using two spoons or a cookie scoop drop little balls of batter into the hot oil. If you're not using a thermometer, dip a spoon in the oil; if bubbles form around the spoon, the oil is ready.
- Fry – Deep fry until golden. Use a perforated spoon to take them out on a paper hand towel to absorb the excess oil.
- Dust – Cool for a few minutes then dust with powdered sugar and serve along with your favorite jam2 tbsp Powdered sugar, ½ cup Jam
Notes
- Greek yogurt: Use thick, full-fat Greek yogurt for the best consistency. Regular yogurt contains more liquid and may require additional flour.
- Don’t overmix: Mix the batter only until the ingredients are combined. Overmixing develops the gluten and can make the donuts tough.
- Keep them small: Use a small cookie scoop or two teaspoons. The donuts puff considerably as they fry, and smaller portions cook more evenly in the center.
- Oil temperature: Keep the oil between 325–350°F (165–175°C). Oil that’s too cool makes greasy donuts; oil that’s too hot browns them before the centers cook.
- Fry in batches: Don’t overcrowd the pot because adding too many donuts at once lowers the oil temperature.
- Easy scooping: Lightly dip the cookie scoop in oil before scooping the batter to help it release cleanly.
- Powdered sugar: Let the donuts cool slightly before dusting them so the sugar doesn’t immediately melt.
- Serving: These are best served fresh and warm with powdered sugar, cinnamon sugar, honey, or your favorite jam.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use thick Greek yogurt. A thick, full-fat Greek yogurt gives you a soft batter that’s easy to scoop. Regular yogurt can make the batter too loose.
- Don’t overmix the batter. Mix only until the flour is incorporated. Overmixing develops the gluten and can make the donuts dense or chewy.
- Keep the donuts small. The batter expands considerably in the hot oil. A small cookie scoop gives the centers enough time to cook before the outside gets too dark.
- Watch the oil temperature. Keep it between 325–350°F (165–175°C). Too hot and the donuts brown before cooking through; too cool and they absorb excess oil.
- Fry in small batches. Crowding the pot drops the oil temperature and can leave you with greasy donuts.
- Oil the scoop. Lightly dipping the cookie scoop in oil helps the sticky batter release easily and gives you neater donut holes.
- Let them cool slightly before dusting. Powdered sugar melts quickly on piping-hot donuts. Give them a few minutes before adding the finishing sugar.
more donut recipes
- Fried Tiramisu Donuts or Tiramisu Doughnuts Sufganiyot
- Chocolate Glazed Donuts or
- Chocolate Doughnuts – Sufganiyah
- Dulce De Leche Donuts –
- Dulce De Leche Doughnuts Sufganiyot
Troubleshooting
| Problem | Possible cause | Solution |
|---|---|---|
| Donuts are raw in the center | Oil is too hot or the donuts are too large | Keep the oil around 325–350°F (165–175°C) and use small, evenly sized scoops. |
| Donuts are greasy | Oil temperature dropped too low | Fry in small batches and allow the oil to return to temperature between batches. |
| Donuts are dense or tough | Batter was overmixed or too much flour was added | Mix just until combined and keep the batter soft and scoopable. |
| Donuts aren’t round | Batter is sticking to the scoop or being dropped from too high | Lightly oil the scoop and release the batter close to the surface of the oil. |
Frequently asked questions
Donuts are best eaten on the day they are made. In fact, it is best to deep fry them just before serving. Leftovers can be kept at room temperature for up to 2 days.
Yes. Thick Greek yogurt adds moisture and tenderness to the batter and works particularly well in quick donuts made with baking powder instead of yeast.
Greek yogurt gives the batter moisture and a tender texture while keeping it thick enough to scoop directly into the hot oil.
No. These Greek yogurt donuts use baking powder for leavening, so the batter can be mixed and fried immediately without rising or proofing.
These donuts take about 15 minutes from start to finish — approximately 5 minutes to prepare the batter and 10 minutes to fry the donuts in batches.
Absolutely, you can reduce the sugar in the batter and then drizzle the donuts with honey instead of powdered sugar.
Yes, you can fill these with jam or chocolate ganache by using a piping bag and a bismarck piping tip. Poke a hole with a skewer, then insert the piping tip inside and squeeze the bag to fill.
you may also like
- Best Fried Cinnamon Sugar Donuts
- Raspberry, Blackberry, or Strawberry Doughnuts
- Classic Jelly Donuts
- See all donut/doughnut recipes
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I cannot wait to make this recipe. My family thanks you!
Thank you, Gwynn. I’m sure they will enjoy this.
These look absolutely irresistible!! And I’m always on the look out for recipes that incorporate yogurt. It adds so much moisture!
These golden nuggets are irresistible! I could polish off a plate in no time–it’s a good thing my family loves them as much as I do! Thanks for introducing me to using yogurt in donuts, I’d never done that before. I won’t be looking back!
Thank you for the lovely feedback, happy you enjoyed this recipe.
This greek yogurt donuts tasted so delicious and really easy to make! Will surely have this again, thank you so much for sharing this amazing recipe! Highly recommended!
Hi Veena, I love your recipes! However is there anything I can substitute for egg in donuts and cakes? Thanks!
Yes, Rianna. Omit the egg and use more yogurt. Thanks
The donuts are smooth after making them! Recipe is amazing, my kids loved it especially when they’re making it. I like how the yogurt made the donut tasty.
Thank you, Maria. Kids definitely enjoy these
What wonderfully light and fluffy donuts! Thank you for another great recipe!
These donuts were so light, fluffy and absolutely delicious!! Love how easy they were to make too!
so good – i’ve never made donuts with greek yogurt – so tasty!
These are incredibly good! Really easy to follow instructions and so tasty! Will definitely be making these again!
Thank you Suzy for the lovely feedback. Happy you enjoyed it.